Saltimbocca
A dish with the playful name Saltimbocca, which literally means “jump in your mouth”, rightfully tops our ranking of local culinary achievements. Delicate veal escalope with bacon melting in your mouth - invented and is the hallmark of the cuisine of Northern Italy, but very popular in Rome. Served with aromatic white wine sauce.Bucatini all'amatriciana
In Russian reading - bucatini al amatriciana. Bucatini pasta (thick spaghetti with a hole) is sprinkled with sauce, coined in Amatrice, a town in the north of the Lazio region. The base of the sauce is guanchale (pork cheek) and dense plum-like tomatoes. The dish is not intended for losing weight, carefully, calories!Carciofi alla romana
Artichoke is the king of vegetables in Italy. Karchofi alla romana is perhaps the most popular order in Roman restaurants. Boiled in pure Roman water with the addition of olive oil and white wine and stuffed with garlic and spices. Hello to the vegetarians!
Abbacchio scottadito
Lamb chops (abbachio scotadito) is an excellent second course option for all meat lovers. The grilled lamb in the hands of Roman chefs turns into a true masterpiece.Spaghetti alla carbonara
Spaghetti carbonara is a legendary Italian dish, all restaurants in the world are trying to reproduce it with varying degrees of success. But the real carbonara paste is best tasted in Rome, for example, in Carlo Menta. The famous sauce includes pieces of pork (pancetta or guanchale), eggs and parmesan.
Versions about the emergence of the famous pasta are contradictory. Some consider it a favorite dish of Roman coal-burners, others claim that this name is given in honor of the carbonarians (carbonaro - members of a secret, strictly conspiracy society in Italy in 1807-1832).Carciofi alla giudia
Karchofi alla Judia, or Jewish artichokes is a traditional dish of the Jewish community of Rome. They have been preparing for the Yom Kippur holiday (the nearest October 11-12, 2016) for more than a century. Fried in olive oil, in finished form they look like golden chrysanthemums. Savor them best in restaurants in the former Roman ghetto.Pajata
Unexpectedly, the main ingredient of the payata, the most exquisite Roman dish - the intestines of a milk calf! It sounds strange, but it tastes very good. It is most often used as a sauce for large pasta such as rigatoni.Coda alla vaccinara
Oxtail stew (coda alla vachinara) is an ancient treat of Roman slaughterhouses. The fact is that this product was free for them and therefore always available. The tails are stewed in tomato sauce for four hours. Now they add there - a surprise! - cocoa and pine nuts, which gives the sauce a deep and rich taste. This is an aristocratic innovation, but the abattoirs did not know such frills. There is not much meat, but the dish is tasty and very satisfying.Gnocchi alla romana
Gnocchi alla novel, or Roman dumpling. Appetizing balls of potato dough baked with bechamel sauce. According to tradition, Thursday is a gnocchi day in Rome, this delicacy once a week is always present on the menu of most restaurants.Cacio e pepe
But with this masterpiece of Roman cuisine, be careful. Kacho e pepe (cheese and pepper) is a traditional pasta with sheep’s cheese and lots of coarsely ground black pepper. It really is a lot, two teaspoons per 200 grams of pasta! But if you like it sharper, the recipe is definitely for you.
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